Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 3 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/4 cup granulated sugar for rolling
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• 1 tablespoon ground cinnamon for rolling
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• 1 cup semi-sweet chocolate chips
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• 1 cup crushed pretzels
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• 1/2 cup chopped salted peanuts
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• Teddy bear-shaped cookie cutter
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Instructions:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Cover the dough and chill in the refrigerator for at least 1 hour

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a small bowl, mix 1/4 cup granulated sugar and ground cinnamon for rolling

Take the chilled dough and roll it out to about 1/4 inch thickness on a floured surface

Use the teddy bear-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets

Roll the teddy bear cookies in the cinnamon-sugar mixture before placing them on the baking sheets

Press chocolate chips, crushed pretzels, and chopped peanuts onto the teddy bear cookies to create the sweet and salty toppings

Bake the cookies for 10-12 minutes or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these adorable and delicious Sweet and Salty Teddy Bear Snickerdoodles!

Ingredients:

• 4 chicken breasts
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• 4 cloves garlic, minced
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• 2 tablespoons olive oil
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• 2 tablespoons soy sauce
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• 1 tablespoon sriracha sauce
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• 1 teaspoon paprika
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Preheat the oven to 375F 190C

In a small bowl, mix together minced garlic, olive oil, soy sauce, sriracha sauce, paprika, salt, and pepper

Place chicken breasts in a baking dish and pour the garlic mixture over them, ensuring they are evenly coated

Bake in the preheated oven for 25-30 minutes or until chicken is cooked through, flipping once halfway through

Garnish with chopped fresh parsley before serving

Ingredients:

• 1 cup all-purpose flour
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• 1/4 cup unsweetened cocoa powder
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• 2 tablespoons instant coffee granules
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/4 cup brown sugar
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• 1 egg
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• 1 teaspoon vanilla extract
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• 1/2 cup semisweet chocolate chips
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• 1/2 cup chopped pecans optional
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• Powdered sugar for dusting optional
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Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the flour, cocoa powder, instant coffee, baking powder, and salt

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredient mixture to the wet ingredients and mix until a dough forms

Fold in the chocolate chips and chopped pecans if using

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them 2 inches apart

Bake in the preheated oven for 10-12 minutes or until the cookies are set but still slightly soft in the center

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

If desired, dust the cooled cookies with powdered sugar before serving

Enjoy your homemade Cappuccino Cookies!

Ingredients:

• 300g spaghetti
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• 4 large eggs
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• 100g Parmesan cheese, grated
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• 200g pancetta, diced
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• 2 fresh green chillies, finely chopped
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• 2 cloves garlic, minced
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• Salt to taste
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• Black pepper to taste
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• Olive oil
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Instructions:

Bring a large pot of salted water to a boil

Then, follow the directions on the package and cook the spaghetti until it is al dente

Place a small amount of olive oil in a large skillet and set it over medium-low heat

Then add the minced garlic and chopped green chilies

Cook until the pancetta is crispy

After another minute, the food should smell good

Add the eggs, grated Parmesan cheese, salt, and black pepper to a bowl and mix them together using a whisk

After the spaghetti is done, drain it and add it to the pan with the pancetta

Mix the pancetta and chilies together and toss them into the pasta to cover it evenly

Take the pan off the heat and quickly add the egg and cheese mixture

Keep stirring the pasta to coat it

It's possible that the pasta's residual heat will cook the eggs and make the sauce creamy

Serve right away with extra grated Parmesan cheese and freshly ground black pepper on top

Ingredients:

• 2 cups cooked chicken breast, diced
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• 4 cups mixed greens
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• 1 cup cherry tomatoes, halved
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• 1/2 cup cooked bacon, crumbled
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup pesto sauce
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• 1/4 cup mayonnaise
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• 2 tablespoons lemon juice
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• 1 avocado, sliced
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• Salt and pepper to taste
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Instructions:

In a large salad bowl, combine the diced chicken, mixed greens, cherry tomatoes, crumbled bacon, and sliced red onion

In a small bowl, whisk together the pesto sauce, mayonnaise, and lemon juice until well combined

Pour the pesto mayo dressing over the salad and toss to coat all the ingredients evenly

Top the salad with sliced avocado and season with salt and pepper to taste

Serve immediately and enjoy your BLTA Pesto Chicken Salad!

Ingredients:

• 6 large potatoes, washed and peeled
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• 1/4 cup olive oil
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• 2 teaspoons paprika
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1 teaspoon salt
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• 1/2 teaspoon black pepper
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• 1/4 cup grated Parmesan cheese
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• 2 tablespoons chopped fresh parsley
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Instructions:

Warm the oven up to 425F 220C

You can cut the potatoes into wedges or cubes, whichever you like better

Add the garlic powder, onion powder, salt, and black pepper to a large bowl and mix them all together

Put the potatoes in the bowl and toss them around so that they are covered in the seasoned oil mixture all over

Place the potatoes on a baking sheet that has been lined with aluminum foil or parchment paper

Spread them out in a single layer

After the oven is hot, bake the potatoes for 30 to 35 minutes, flipping them over halfway through, until they are golden brown and crispy

Put some grated Parmesan cheese and chopped fresh parsley on top of the potatoes after they are done cooking

Ingredients:

• 2 cups fresh strawberries, hulled and halved
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• 2 ripe mangoes, peeled, pitted, and diced
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• 1/4 cup fresh lime juice
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• 1/4 cup agave nectar or honey
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• 4 cups cold water
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• Ice cubes optional
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• Fresh mint leaves for garnish optional
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Instructions:

In a blender, combine the fresh strawberries, ripe mangoes, and fresh lime juice

Blend until smooth and well combined

Add the agave nectar or honey and cold water to the blender, and blend again until fully incorporated

If desired, add ice cubes to the blender and pulse until the agua fresca is chilled and frothy

Taste and adjust the sweetness by adding more agave nectar or honey if needed

Pour the strawberry mango agua fresca into glasses, garnish with fresh mint leaves if using, and serve immediately

Enjoy your light and refreshing Strawberry Mango Agua Fresca!

Ingredients:

• 2 lobsters, split in half lengthwise
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• 4 tablespoons unsalted butter, softened
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• 2 tablespoons sun-dried tomatoes, finely chopped
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• 1 teaspoon dried red pepper flakes
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• 4 ears of corn, husked
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• 2 tablespoons olive oil
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• Salt and black pepper to taste
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• Fresh parsley for garnish
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Instructions:

Preheat the grill to medium-high heat

In a small bowl, mix together the softened butter, sun-dried tomatoes, and red pepper flakes

Set aside

Brush the corn with olive oil and season with salt and black pepper

Place the corn on the grill and cook, turning occasionally, until slightly charred and tender about 10-12 minutes

While the corn is grilling, place the lobster halves on the grill, shell side down

Cook for 6-8 minutes until the meat is opaque and grill marks appear

During the last 2 minutes of cooking, generously brush the lobster meat with the sun-dried chile butter

Remove the lobster and corn from the grill

Brush lobster with more butter if desired

Serve the grilled lobster alongside the corn on the cob

Garnish with fresh parsley

Enjoy your delicious Grilled Lobster with Sun-Dried Chile Butter and Corn on the Cob!

Ingredients:

• 2 ripe avocados
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• 1 small onion, finely chopped
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• 1-2 cloves garlic, minced
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• 1 tomato, diced
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• 1 lime, juiced
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• Salt and pepper to taste
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• 1/4 cup fresh cilantro, chopped
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Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork or potato masher to mash the avocados until you get the texture you want some people like it chunky, others like it smooth

Add the chopped tomato, minced garlic, chopped onion, and fresh cilantro

Add salt and pepper to taste, then squeeze the lime juice over the whole thing

Combine well

If you think it needs more lime, salt, or pepper, taste it and add it

For a tasty dipping sauce, serve right away with your Avocado Cream Cheese Wontons

Ingredients:

• 2 tbsp olive oil
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• 1 onion, chopped
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• 4 garlic cloves, minced
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• 1 red bell pepper, thinly sliced
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• 1 yellow bell pepper, thinly sliced
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• 1 cup Arborio rice
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• 1 pinch saffron threads
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• 1 tsp smoked paprika
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• 1/2 tsp ground turmeric
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• 4 cups chicken broth
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• 1 lb mussels, cleaned
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• 1 lb clams, cleaned
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• 1/2 lb large shrimp, peeled and deveined
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• 1/2 lb calamari rings
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• 1/2 cup frozen peas
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• 1 lemon, sliced
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

In a big paella pan, heat the olive oil over medium-low heat

Put in the garlic and onion, and cook them until they get soft

Add the bell peppers and cook them until they get a little soft

Add the saffron, paprika, turmeric, and Arborio rice and mix them in

Put in the chicken broth and raise the heat

Put clams, shrimp, calamari, and mussels on top of the rice

It will take about 20 minutes of cooking with the lid on until the seafood is done and the rice is soft

Just before the end of the cooking time, add the frozen peas

Add pepper and salt to taste

Before serving, top with fresh parsley and lemon slices